川渝烤烟化学成分与香气的灰色优势分析

Grey superior analysis of relationships between chemical components and aroma property of flue-cured tobacco of Chuanyu area

为了探讨烟叶质量评价指标体系中各化学成分指标的相对重要性,采用优势分析法从化学成分与感官质量香气的角度对化学成分的重要性进行了评价.结果表明,应用灰色优势分析法并结合烟草化学分析可以找到与感官质量香气关系最密切的一组化学成分指标,针对北方区川渝烟叶基地烤烟,选择蛋白质、pH值、柠檬酸、油酸、己酸、二氢猕猴桃内酯、巨豆三烯酮D、苯乙醛和二氢大马酮作为烤烟化学成分的评价指标,从原评价指标体系的65个指标缩减为9个指标.

In order to study the importance of chemical component index among tobacco quality evaluation,the importance of chemical components were evaluated according to the relationship between chemical components and sensory quality by grey superior analysis.The results indicated that a group of chemical component index which has close connection with sensory quality had been found by grey superior analysis and tobacco chemistry analysis.For the flue-cured tobacco from Chuanyu tobacco base in the main tobacco-growing areas in north,9 tobacco quality evaluation indexes were chosen such as protein,pH value,citric acid,oleic acid,hexanoic acid dihydroactinidiolide,mgastigmatrienone D,phenylacetaldehyde and dihydro damascenone suggesting the reduction of tobacco quality evaluation indexes to nine from the original sixty-five.